Vegetable rice

Name: Vegetable rice
Ingredients: 2 medium onions (300 g); 30 ml oil; 100 g rice; 400 g frozen Mexican vegetables; 250 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper

Season - Vegetable rice by Cecilia B. - Recipia

Vegetable rice cooks covered in one pot and simmers for 25 minutes. The rice softens alongside the onions and Mexican vegetables, and the grains mingle among the tender vegetables. I serve it as is, with no side dish. Preparation: 10 minutes. Cooking: 36 minutes. Total time: 46 minutes. Serves: 3. Approximately 335 kcal and 7 g protein per serving.

Ingredients

2 medium onions (300 g)
30 ml oil
100 g rice
400 g frozen Mexican vegetables
250 ml water
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Peel the onions and dice them. Heat the oil in a pot, add the onions and cook for 8 minutes, until softened and translucent. 2. Add the rice to the onions and stir for 2-3 minutes. 3. Pour in the water and add the Mexican vegetables. Cover the pot and simmer over low heat for 25 minutes, until the rice is soft and the vegetables are cooked. 4. Season with salt and pepper and stir gently.

Notes

For grains that stay more separate, choose long-grain rice rather than round rice, which softens and sticks together more quickly. Add the frozen vegetables straight from the bag, without thawing them. I keep the heat low once it starts boiling and leave the lid on the pot. Lifting it often cools the mixture and prolongs the cooking time. The onions are the step I don't rush. I let them soften without letting them burn. Rice goes well with pickles or coleslaw. Leftovers keep in the fridge for up to 3 days. When reheating, add one tablespoon of water per serving so the grains don't dry out.